EP0476462B1 - Enzymzusammensetzung zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten - Google Patents

Enzymzusammensetzung zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten Download PDF

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Publication number
EP0476462B1
EP0476462B1 EP91115135A EP91115135A EP0476462B1 EP 0476462 B1 EP0476462 B1 EP 0476462B1 EP 91115135 A EP91115135 A EP 91115135A EP 91115135 A EP91115135 A EP 91115135A EP 0476462 B1 EP0476462 B1 EP 0476462B1
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Prior art keywords
alpha
amylase
enzyme
bacterial
amylase enzyme
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EP91115135A
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English (en)
French (fr)
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EP0476462A1 (de
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Linda K. Bowles
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Genencor International Wisconsin Inc
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Enzyme Bio Systems Ltd
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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Definitions

  • This invention relates to the use of certain enzyme compositions which may be incorporated in a dough or sponge to improve softness and retard staling of baked goods.
  • the phenomenon of bread staling is not completely understood.
  • the staling of bread is usually related to the retrogradation of starch, or the association of starch molecules to form areas of crystallinity which result in an increase in firmness of the bread with the passage of time.
  • Staling is of considerable economic importance to wholesale bakeries since it limits the shelf life of baked goods in retail outlets to about 3 or 4 days, plus several additional days in the home of the consumer after purchase.
  • the short shelf life of the baked goods has required wholesale bakeries to have separate distribution systems that operate independently of the usual channels for packaged food distribution.
  • the market area of a bakery is generally limited by the maximum radius the distribution system can cover within 24 hours.
  • Enzymes of various types have been used in baked goods and some have been used for the specific purpose of inhibiting staling.
  • Cereal alpha-amylase enzyme in the form of malted barley is commonly added to wheat flour for bread to standardize its baking performance. Cereal alpha-amylase is most active at a pH of about 6 and a temperature of about 70 to 75°C.
  • “Fungal alpha-amylase” enzyme as the term is used in the baking and enzyme industries, generally relates to enzymes made from Aspergillus oryzae , and can also be used to standardize baking performance. The enzyme is most active at a pH of about 6 and a temperature of about 50 to 55°C.
  • Bacillus subtilis Bacillus subtilis , which are used to inhibit staling.
  • the enzyme is most active at a pH of about 7 and a temperature of about 75 to 80°C.
  • U.S. Patent application Serial No. 07/419,980, filed October 11, 1989 describes an acid stable microbial alpha-amylase enzyme which can be derived from a fungi but is distinct from the cereal, fungal and bacterial alpha-amylases referred to above. It has an optimum activity at a pH of about 3.0 to 5.0 and a temperature of about 60 to 75°C. This is one of the enzymes used in the enzyme composition of the present invention.
  • fungal amylases are not contemplated for practice of Carroll et al .'s invention which comprises the addition of an enzyme mixture of cereal or bacterial alpha-amylase and a pullulanase to dough in proportions of from 0.25 to 5 SKB (alpha-amylase units) and 5 to 75 PUN (debranching enzyme units) per 100 grams of flour.
  • U.S. Patent 4,320,151 to Cole discloses that the thermal stability of a fungal alpha-amylase is substantially increased by dispersing aqueous solutions of the enzyme in concentrated sugar solutions.
  • the sugar protected fungal alpha-amylase enzyme survives incorporation in a dough and remains active until a temperature is achieved at which starch gelatinization occurs.
  • the sugar protected fungal alpha-amylase solutions retain their starch hydrolyzing activity, even when heated to temperatures well above those at which the enzyme would normally be completely denatured.
  • the processing and ingredient changes required make this approach unsuitable for a number of bakery applications.
  • Russian Patent 659,617 discloses the production of a microorganism strain from which acid-resisting alpha-amylase and glucoamylase enzymes are obtained.
  • the strain, Aspergillus niger 147-A is obtained by treating Asgpergillus niger 475 with ultraviolet radiation.
  • bread was baked using an enzyme preparation of acid-resisting alpha-amylase and glucoamylase from A. niger 147-A, and was found to result in a slower staling process.
  • the alpha-amylase is the product of a mutant strain of A. niger , not one readily available in nature, and the acid-resisting alpha-amylase produced from A. niger 147-A irreversibly loses its activity at a pH of 3.0.
  • thermolabile bacterial alpha-amylase that would not be prone to the gumminess problem of conventional bacterial alpha-amylases.
  • this enzyme is not sufficiently temperature stable to inhibit staling and is not acid stable.
  • Vidal U.S. Patent No. 4,160,848, discloses an anti-staling composition which contains a combination of a glycerol ester of a fatty acid and other substituted and non-substituted fatty acids which are preferably combined with an enzyme selected from alpha-amylase, amyloglucosidase and mold derived lipase. Aspergillus oryzae derived alpha-amylases are disclosed as an example. The reference discloses the addition of the composition to dough or sponge.
  • WO 89/08403 and EP-A-0 273 268 refer to microbial alpha-amylase enzymes and modified bacterial alpha-amylase enzymes, respectively. Both of the documents teach the use of only one of the enzymes for retarding staling of baked goods.
  • the present invention is based upon the discovery that combinations of certain acid-stable microbial alpha-amylase enzymes, which can be derived from a fungi, with certain bacterial alpha-amylase enzymes allow one to take advantage of desirable properties from both enzymes while avoiding some of their disadvantages. It has also been found that the combination of enzymes is effective in retarding staling at a lower total enzyme dosage than that required for either enzyme used by itself. This can result in significant cost savings to the baker, particularly in view of the relatively high cost of the fungal enzyme.
  • the enzyme composition of the invention retards the staling of baked goods without adversely affecting the organoleptic characteristics of the baked goods. Gumminess that is normally associated with the use of enzymatic anti-staling compositions is also minimized by the low dosages used according to the invention.
  • the present invention provides a process for making bakery products that will provide resistance to staling by adding to the dough or sponge an acid-stable microbial alpha-amylase enzyme and a bacterial alpha-amylase enzyme wherein from 0.05 to 1.0 alpha-amylase units per gram of total flour of the acid-stable microbial alpha-amylase enzyme and from 0.005 to 0.1 alpha-amylase units per gram of total flour of bacterial alpha-amylase enzyme are added and the acid-stable microbial alpha-amylase enzyme has optimum activity at a pH from 3.0 to 5.0 at a temperature from 60 to 75°C and the bacterial alpha-amylase enzyme has optimum activity at a pH from 5.0 to 7.0 at a temperature from 100 to 110°C.
  • the enzyme composition retards the staling of baked goods without adversely affecting the organoleptic properties of the baked goods and without significant gumminess.
  • the baked goods having improved antistaling properties in accordance with this invention include breads, rolls, muffins, bagels, and the like; pastries, cakes, and other baked products.
  • the acid-stable enzyme used in the composition of this invention has an optimum activity at a pH of 3 to 5, preferably 3.5 to 4.5, at temperatures from 60 to 75°C, preferably 65 to 70°C.
  • the enzyme survives incorporation in a dough and remains active at temperatures above about 60°C wherein starch gelatinization occurs, without the necessity for sugar protection as disclosed in U.S. Patent 4,320,151 to Cole.
  • temperatures above about 70°C which occur later during the baking process the enzyme is completely inactivated and thus has no tendency to excessively hydrolyze starch and cause gumminess in the finished baked goods product.
  • the acid stable enzyme can be derived from a fungi, such as black Aspergilli .
  • black Aspergilli include Aspergillus awamori , Aspergillus usami , Aspergillus niger , Aspergillus saitoi , Aspergillus inui , Aspergillus aureus , and Aspergillus nakazawai .
  • a suitable acid-stable enzyme for this application is MULTIFRESH R baking carbohydrase available from Enzyme Bio-Systems Ltd., Sylvan Avenue, Englewood Cliffs, New Jersey 07632 U.S.A.
  • European Patent Application 140,410 to Ducroo et al discloses the isolation of a microbial acid amylase from amyloglucosidase, preferably Aspergillus niger .
  • the acid amylase effects optimum saccharification at a pH between 3.5 and 5.0 at temperatures from about 60 to 75°C and is stable over a period of several months under ordinary storage conditions.
  • Activity of the acid stable enzyme is determined by the following iterative assay method.
  • An aqueous solution of the acid stable alpha-amylase is prepared containing an estimated 0.04-0.10 alpha-amylase units (AU) per milliliter (ml).
  • One ml of the enzyme solution is added to 4.0 ml of a 60°C, 1.25% starch solution containing 0.125 molar ( M ) acetate buffer at pH 3.8. After exactly 3 minutes, a 1.0 ml aliquot is removed from the reaction mixture, immediately added to 3.0 ml of a 0.100% iodine solution, and diluted to 100 ml with distilled water.
  • the iodine solution is prepared by adding 2.0 ml of a 5.00% iodine solution (10 grams potassium iodide plus 5.00 grams resublimed iodine diluted to 100 ml with distilled water) to 4 ml of 5 M acetic acid and diluting to 100 ml with distilled water. A second 1.0 ml aliquot is removed at exactly 13 minutes from the reaction mixture and treated as above. Absorbance of each sample is determined at 650 nanometers (nm) in a 1 centimeter cell. Activity is calculated as follows: where
  • the bacterial enzyme used in the composition of this invention has an optimum activity at a pH of 5 to 7 at temperatures from 100 to 110°C.
  • This enzyme can be derived from Bacillus stearothermophilus .
  • a suitable bacterial enzyme for this application is G-ZYME R G995 available from Enzyme Bio-Systems Ltd., Sylvan Avenue, Englewood Cliffs, New Jersey 07632 U.S.A.
  • Activity of the bacterial enzyme is determined by the following procedure.
  • the enzyme is allowed to react with a standard starch solution under controlled conditions. Enzyme activity is determined by the extent of starch hydrolysis, as reflected by a decrease in iodine-staining capacity, which is measured spectrophotometrically.
  • the unit of bacterial alpha-amylase activity is the amount of enzyme required to hydrolyze 10 milligrams of starch per minute under the conditions of the procedure.
  • a mixture of 10 milliliters of 1% soluble starch solution, equilibrated to 60°C, and 1 milliliter of the enzyme sample to be tested is mixed and held in a 60°C constant temperature bath for exactly 10 minutes.
  • a 1 milliliter sample is removed and added to a mixture of 1 milliliter of 1 Molar aqueous hydrochloric acid and about 50 milliliters of distilled water.
  • the iodine-staining capacity of such acidified sample then is determined by adding 3.0 milliliters of 0.05% aqueous iodine solution, diluting to 100 milliliters with distilled water, and mixing well.
  • the absorbance of the solution is measured at 620 nanometers, in a 2-centimeter cell.
  • a similar measurement is made of the standard starch solution (to which water is added instead of the enzyme solution) to provide a blank absorbance.
  • the enzyme activity, in units/gram or /milliliters is equal to
  • the enzyme compositions are employed as adjuncts to flour used for baking purposes.
  • the relative dosage ratios of the acid-stable enzyme to the bacterial enzyme are from 0.05:0.005 alpha amylase units per gram of flour to 1.0:0.1 alpha-amylase units per gram of flour.
  • the preferred ratios are from 0.1:0.01 alpha-amylase units per gram of flour to 0.5:0.05 alpha-amylase units per gram of flour.
  • the weight of the flour refers to the total flour used to make the baked product. Thus, for example, when a sponge is used the weight of flour in the sponge is added to the weight of flour in the dough and the sum is used as the denominator to calculate the alpha-amylase units per gram of flour.
  • the enzyme composition of the present invention can be prepared by admixing the acid-stable enzyme with the bacterial enzyme prior to employing them in the baking process or they can be added individually in the desired ratio to an ingredient used in the baking process.
  • the composition comprises the acid-stable microbial-alpha amylase enzyme and the bacterial alpha-amylase enzyme in a ratio from 5 to 100 alpha-amylase units of the acid-stable enzyme and from 0.5 to 10 alpha-amylase units of the bacterial enzyme.
  • the enzyme composition, or its enzyme components can be employed as a concentrated aqueous solution or as a solid.
  • the enzyme composition, or its enzyme components can be added to any ingredient of the sponge or dough, such as flour, yeast or water, or can be added after all of the other ingredients during the mixing operation.
  • Baked goods prepared using the compositon of the present invention exhibit excellent antistaling properties with lower enzyme dosage levels than those generally used in the art.
  • the baked products remain softer longer based on crumb firmness testing as described in the Examples set forth in this specification.
  • Another benefit of the enzyme is its ability to reduce or eliminate the addition of other ingredients such as conditioners i.e., sodium stearyl lactylate, and softening agents, such as monoglycerides, diglycerides and other emulsifiers.
  • conditioners i.e., sodium stearyl lactylate
  • softening agents such as monoglycerides, diglycerides and other emulsifiers.
  • Enzymes were tested at a commercial baking test lab using a sponge and dough process. The following formula was used: INGREDIENTS Weight (g) Sponge Bread flour (11.5% protein) 2100 Mineral yeast food (bromated) 3 Sodium stearoyl lactylate 11.2 Compressed yeast 75 Water 1260 Dough Bread flour 900 Nonfat dry milk 60 Salt 60 Calcium propionate 3 Soybean oil 60 Crumb softener (GMS-90) 30 42% High fructose corn syrup 255 Water and ice 466
  • Sponge ingredients were mixed and allowed to ferment for 3.5 hours (final temperature was 84°C).
  • the dough ingredients were added and the dough scaled to 526 g/loaf.
  • Loaves were allowed to proof to a height of 100 +/-1 millimeters prior to baking at 435°F for 18 minutes. Loaves were cooled for one hour at room temperature and bagged for storage.
  • the GMS-90 crumb softener is a hydrated monoglyceride available from Breddo Inc., Kansas City, Missouri, U.S.A.
  • Crumb firmness was measured with an Instron Food Testing Apparatus according to the American Association of Cereal Chemists Method 74-09. Crumb firmness is reported as the grams of force required to compress two slices of bread with a 36 millimeter diameter flat disk by 6.2 millimeters at a compression rate of 100 millimeters per minute. Crumb firmness measurements were repeated on the fourth and seventh day after baking.
  • Enzymes were obtained from Enzyme Bio-Systems Ltd., Englewood Cliffs, NJ. The enzymes tested were a bacterial alpha-amylase preparation from Bacillus stearothermophilus and a fungal alpha-amylase preparation derived from Aspergillus niger .
  • the bacterial amylase is sold at G-Zyme R G995 alpha-amylase and the fungal alpha-amylase is sold as MultifreshTM alpha-amylase.
  • Liquid enzymes were added with the ingredients of the sponge. Table 1 and Figure 1 show that addition of very low levels of the bacterial alpha-amylase was itself ineffective in reducing the rate of bread firming.
  • the enzymes were of the same two sources as in Example 1; however, both enzymes were added as a spray dried powder.
  • the ratio and dosage of the fungal alpha-amylase to the bacterial alpha-amylase were those found to be optimal in example 1: 0.27 units fungal alpha amylase/g flour: 0.02 units bacterial alpha-amylase/g flour.
  • Tables 3 and 4 and Figure 2 show that the blend of enzymes alone (without crumb softener) was more effective than crumb softener in reducing the rate of bread staling without any negative effects on bread quality. Addition of crumb softener with the enzyme blend gave little additional benefit.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Medicinal Preparation (AREA)

Claims (12)

  1. Zusammensetzung zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten, umfassend in relativen Enzymaktivitätseinheiten zwischen 5 und 100 Alpha-Amylase-Einheiten eines säurestabilen mikrobiellen Alpha-Amylase-Enzyms und zwischen 0,5 und 10 Alpha-Amylase-Einheiten eines bakteriellen Alpha-Amylase-Enzyms, worin das mikrobielle Alpha-Amylase-Enzym seine optimale Aktivität bei einem pH-Wert zwischen 3,0 und 5,0 und bei einer Temperatur zwischen 60 und 75°C aufweist und das bakterielle Alpha-Amylase-Enzym seine optimale Aktivität bei einem pH-Wert zwischen 5,0 und 7,0 und bei einer Temperatur zwischen 100 und 110°C aufweist.
  2. Zusammensetzung gemäß Anspruch 1, worin das mikrobielle Alpha-Amylase-Enzym von einem Pilz stammt.
  3. Zusammensetzung gemäß Anspruch 2, worin der Pilz schwarzer Aspergilli ist.
  4. Zusammensetzung gemäß Anspruch 3, worin der schwarze Aspergilli aus der Gruppe bestehend aus Aspergillus awamori, Aspergillus usami, Aspergillus niger, Aspergillus saitoi, Aspergillus inui, Aspergillus aureus und Aspergillus nakazawai ausgewählt ist.
  5. Zusammensetzung gemäß Anspruch 2, worin das bakterielle Alpha-Amylase-Enzym vom Bacillus stearothermophilus stammt.
  6. Zusammensetzung gemäß Anspruch 3, worin die bakterielle Alpha-Amylase vom Bacillus stearothermophilus stammt.
  7. Zusammensetzung gemäß Anspruch 4, worin die bakterielle Alpha-Amylase vom Bacillus stearothermophilus stammt.
  8. Zusammensetzung gemäß Anspruch 7, worin der schwarze Aspergilli Aspergillus niger ist.
  9. Verfahren zur Herstellung von Bäckereiprodukten mit der Eigenschaft verlangsamt altbacken zu werden, umfassend die Zugabe eines säurestabilen mikrobiellen Alpha-Amylase-Enzyms und eines bakteriellen Alpha-Amylase-Enzyms zum Teig, worin zwischen 0,05 und 1,0 Alpha-Amylase-Einheiten pro Gramm Mehl des säurestabilen mikrobiellen Alpha-Amylase-Enzyms und zwischen 0,005 und 0,1 Alpha-Amylase-Einheiten pro Gramm Mehl des bakteriellen Alpha-Amylase-Enzyms zugegeben werden und das säurestabile mikrobielle Alpha-Amylase-Enzym seine optimale Aktivität bei einem pH-Wert zwischen 3,0 und 5,0 und bei einer Temperatur zwischen 60 und 75°C aufweist und das bakterielle Alpha-Amylase-Enzym seine optimale Aktivität bei einem pH-Wert zwischen 5,0 und 7,0 und bei einer Temperatur zwischen 100 und 110°C aufweist.
  10. Verfahren gemäß Anspruch 9, worin das säurestabile mikrobielle Alpha-Amylase-Enzym vom Aspergillus niger und das bakterielle Alpha-Amylase-Enzym vom Bacillus stearothermophilus stammt.
  11. Verfahren zur Herstellung von Bäckereiprodukten mit der Eigenschaft verlangsamt altbacken zu werden, umfassend die Zugabe eines säurestabilen mikrobiellen Alpha-Amylase-Enzyms und eines bakteriellen Alpha-Amylase-Enzyms zum aufgegangenen Teig sowie die Vermischung des aufgegangenen Teigs mit einem Teig, worin zwischen 0,05 und 1,0 Alpha-Amylase-Einheiten pro Gramm der Gesamtmenge Mehl eines säurestabilen mikrobiellen Alpha-Amylase-Enzyms und zwischen 0,005 und 0,1 Alpha-Amylase-Einheiten pro Gramm der Gesamtmenge Mehl eines bakteriellen Alpha-Amylase-Enzyms zugegeben werden und das säurestabile mikrobielle Alpha-Amylase-Enzym seine optimale Aktivität bei einem pH-Wert zwischen 3,0 und 5,0 und bei einer Temperatur zwischen 60 und 75°C aufweist und das bakterielle Alpha-Amylase-Enzym seine optimale Aktivität bei einem pH-Wert zwischen 5,0 und 7,0 und bei einer Temperatur zwischen 100 und 110°C aufweist.
  12. Verfahren gemäß Anspruch 11, worin das säurestabile mikrobielle Alpha-Amylase-Enzym vom Aspergillus niger und das bakterielle Alpha-Amylase-Enzym vom Bacillus stearothermophilus stammt.
EP91115135A 1990-09-12 1991-09-06 Enzymzusammensetzung zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten Expired - Lifetime EP0476462B1 (de)

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US581290 1990-09-12
US07/581,290 US5059430A (en) 1990-09-12 1990-09-12 Enzyme composition for retarding staling of baked goods

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EP0476462A1 EP0476462A1 (de) 1992-03-25
EP0476462B1 true EP0476462B1 (de) 1995-06-28

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US (1) US5059430A (de)
EP (1) EP0476462B1 (de)
JP (1) JPH07110193B2 (de)
KR (1) KR920005857A (de)
AR (1) AR248069A1 (de)
AT (1) ATE124210T1 (de)
AU (1) AU638659B2 (de)
CA (1) CA2049858A1 (de)
DE (1) DE69110809T2 (de)
DK (1) DK0476462T3 (de)
ES (1) ES2073632T3 (de)
FI (1) FI914294A (de)
IE (1) IE66050B1 (de)
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NO (1) NO913583L (de)
TW (1) TW219886B (de)
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US20090117634A1 (en) * 2007-11-05 2009-05-07 Energy Enzymes, Inc. Process of Producing Ethanol Using Cellulose with Enzymes Generated Through Solid State Culture
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TW219886B (de) 1994-02-01
MX9101020A (es) 1992-05-04
JPH04229128A (ja) 1992-08-18
IE66050B1 (en) 1995-12-13
US5059430A (en) 1991-10-22
EP0476462A1 (de) 1992-03-25
IE913000A1 (en) 1992-02-25
ATE124210T1 (de) 1995-07-15
AU638659B2 (en) 1993-07-01
KR920005857A (ko) 1992-04-27
FI914294A0 (fi) 1991-09-12
CA2049858A1 (en) 1992-03-13
AR248069A1 (es) 1995-06-30
JPH07110193B2 (ja) 1995-11-29
NO913583L (no) 1992-03-13
NO913583D0 (no) 1991-09-11
DE69110809D1 (de) 1995-08-03
FI914294A (fi) 1992-03-13
DE69110809T2 (de) 1995-11-16
DK0476462T3 (da) 1995-11-13
ZA916869B (en) 1992-07-29
ES2073632T3 (es) 1995-08-16
AU8383191A (en) 1992-03-19

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